Orléans chicken-legged rice
By VicentaLakin
It's a simple Orb, it's for all the chickens, it's for chicken legs, chicken wings, chicken breasts, if you want。
Recipe Recommendations
- chicken legs three
- Orleans pickle appropriate amount
- Seasonal vegetables a little
- sesame a little
- salt a little
Steps for Orléans chicken-legged rice
1
Roast chicken leg cleans dry water。
2
Chicken leg to bone。
3
Ollian pickles pour into meat。
4
(b) Scratch it for a while, with a shampoo covering the fridge for the night (or at least three hours)。
5
Picked meat out, warmed up for half an hour。
6
The pan heats up a little bit of oil, the chicken skin faces down, and it's fried。
7
The chicken skin shrinks and turns the meat over, keeps the small fire, continues to fry until the two sides are yellow and the meat is ripe。
8
When the vegetables are pre-drinked in the season, a little bit of salt or very fresh bottoms can be pumped with the oil left in the frying pan, with a little rice and a little black sesame on the chicken leg cover。
9
Tasty chicken-legged rice。Orléans chicken-legged rice Make Tips
A chicken leg can be replaced with any pickled sauce you like, not necessarily Orléans. It is best to have a steak iron pan when it's made, so it's hot and the taste of chicken is locked in time。